Coriander Flavored Vegetable Rice Recipe

Today was the day ‘The Manchester of South India’ was born way back in 1804! Coimbatore was established as a district headquarters on November 24th 1804.Yes, Happy birthday Coimbatore!!

I moved down to this beautiful city way back in 1992!At first everything was new and I could not adapt myself to this climate! Hailing from a hill station the summers proved to be the worst season.

But after a while and visits to other parts of India, I knew we Appa had chosen the best place to settle down!

Right from the climate[which I love!] to the sweet tasting Siruvani Water, the ancient temples and the delicious food,the language[Tamil, of course, but it too sounds so sweet!], the attitude of the people who live here,the tourist locales nearby, everything will make you love this place!

Also known as Kovai / Covai, this place is famous for its Motor pumps, wet grinders and cotton sarees and dress materials.

Temples like the Marudhamalai Murugan temple was built in the 12 century and the  Perur Pattiswarar Temple built on the banks of the Noyyal river dates back to the 7th century.The Koniamman temple near the Town halls dates back to the 16th century and it is believed that the Goddess in the Thandu Mariamman Temple cured the Kongu nadu soldiers from Chickenpox!

And that’s not all, there are several other temples, churches and mosques, Jain temples in and around the city!

It is also referred to as a medical Hub! There are a whole lot of hospitals that offer their services and every other day ,one can read about people from other countries getting treatment for one ailment or the other!

This place also boasts of a number of educational institutions as well!

As a part of the Kongu region,this place has its own cuisine and flavors and it is becoming famous elsewhere too. Take a look at the dishes that are famous in the Kongunadu region by clicking the title .

Being Coimbatore Day, I would have loved to cook and post a dish popular in this region. But since I chose ‘Colorful Dishes’ as the theme for this week’s Blogging Marathon,I made this coriander flavored, pale green colored Coriander Flavored Vegetable Rice Recipe.

This is a very simple and quick one pot meal that can be made for guests or be packed for teh lunch box or one that can be a part of your weekday lunch.

Step by step method to prepare Coriander Flavored Vegetable Rice Recipe

Soak melon seeds, almonds, poppy seeds in warm water for half an hour. Drain and discard the water and take it in a mixie jar. Put in the coriander leaves,green chilies and ginger. Grind to a smooth paste using a little water. Keep aside.

Heat oil in a pressure cooker and put in pepper corns, cumin,a small piece of cinnamon and mace, cloves. After a few seconds, put in the ground paste and cook for a minute.Add the chopped vegetables and mix.

Put in the washed and drained rice and give it a mic. Add salt, water and stir once more. Pressure cook for 4 whistles / till the rice is done. When the pressure releases, remove lid.Wait for 5 minutes and fluff up the rice gently.

Serve with a raita of your choice.

Note:

• You can also add a handful of mint leaves along with coriander leaves.
• Blanched palak can be added to get a darker shade of green.
• Ghee can be used instead of oil
• Roasted cashews can be used as garnish.
• Instead of nuts, a handful of grated coconut can be used.

5 from 4 votes

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Coriander flavored Vegetable rice

Prep Time

10 mins

Cook Time

15 mins

Soaking the nuts

15 mins

Total Time

25 mins

 

A simple one pot meal with vegetables apt for a simple meal time / pack for the lunch box.

Course: Main Course

Cuisine: Indian

Servings: 4 people

Author: PJ

Ingredients

• 1 teaspoon Poppy seeds
• 10 numbers Almonds
• 1 teaspoon Melon seeds
• A Small bunch Coriander leaves
• 2 numbers Green chilies
• 1 inch piece Ginger
• 3 cups Chopped vegetables [Carrot, beans,potato, cauliflower,peas]
• 1 teaspoon Oil
• 4 numbers Cloves
• 1/2 inch piece Cinnamon
• A small piece Mace
• 1 teaspoon Cumin seeds
• 2 cups Water
• Salt to taste

Instructions

1. Soak melon seeds, almonds, poppy seeds in warm water for half an hour. Drain and discard the water and take it in a mixie jar. Put in the coriander leaves,green chilies and ginger. Grind to a smooth paste using a little water. Keep aside.

2. Heat oil in a pressure cooker and put in pepper corns, cumin,a small piece of cinnamon and mace, cloves. After a few seconds, put in the ground paste and cook for a minute.Add the chopped vegetables and mix.
   

3. Put in the washed and drained rice and give it a mic. Add salt, water and stir once more. Pressure cook for 4 whistles / till the rice is done. When the pressure releases, remove lid.Wait for 5 minutes and fluff up the rice gently.
   

4. Serve with a raita of your choice.
   

Recipe Notes

• You can also add a handful of mint leaves along with coriander leaves.
• Blanched palak can be added to get a darker shade of green.
• Ghee can be used instead of oil
• Roasted cashews can be used as garnish.
• Instead of nuts, a handful of grated coconut can be used.

This post is for Blogging Marathon #94, Week 4, Day 1, where I have chosen the theme – Colorful dishes

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#94

If you like the recipe rate us at the end of the post.Do try out this recipe and share your results in the comments section.

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